Korean Beef Lettuce Wraps
Everyone will love these easy and delicious Korean beef lettuce wraps. The bulgogi marinade for the beef is packed with flavor and so easy to make. It's a great weeknight dinner option!
- Marinate the beef: In a resealable Ziploc bag, combine all the bulgogi marinade ingredients until evenly combined. Add the thinly sliced meat, making sure it’s evenly coated in the marinade. Refrigerate for at least 3 hours or overnight.
- Cook the rice: Rinse the uncooked rice with water a few times (this will remove excess starch). In a rice cooker, combine the 1 cup of rice with 1 ⅓ cups of water. Cook according to rice cooker directions. Stovetop method: Combine rinsed rice with water and cover with a lid. Bring to a boil and then reduce to a simmer. Simmer (covered) for 20 minutes or until the water is fully absorbed and the rice is tender.
- Grill meat: Heat a large griddle or pan over HIGH heat with a little bit of cooking oil. Sear the marinated steak slices (shake off excess marinade) for about 1 to 2 minutes per side. Tip: Do not overcrowd the pan – this will keep the pan hot throughout for a good sear. Cook the beef in batches.
- Assemble: Add some rice on top of the lettuce leaves, then the cooked beef, kimchi, sliced scallions, and sesame seeds (or any toppings you may like). I like to serve this dish family-style and let everyone build their own lettuce wraps.